1.2kg beef, diced*
½ cup plain flour
2 Tbsp extra virgin olive oil
1 Tbsp unsalted butter
3 cups mixed chopped vegetables (carrot, onion, celery)
8 cloves garlic, chopped
4 bay leaves, crumbled
1 tsp ground cumin
1½ L beef stock
1 cup dried kidney beans, thoroughly rinsed
4 cups mixed green leaves, torn (kale, silverbeet, spinach, cavolo nero)
1 bunch parsley, finely chopped
Sea-salt flakes and freshly-ground black pepper
Seed bread, sour cream and carrot salad, to serve
Toss the beef in flour in a large bowl until well coated. Fry beef in batches in a large saucepan in olive oil and butter over high heat, until browned on all sides, then set aside. Add the vegetables, garlic, bay leaves and cumin and cook for 5 minutes, until softened.
Pour in the stock and kidney beans and return beef to pan then bring to a boil. Reduce the heat to medium, then cover with lid ajar and simmer for 3 hours, topping up with water from time to time as required.
Stir in the greens and parsley, then season with salt and pepper. Serve with seed bread, sour cream and carrot salad.
* We will use three different cuts side by side for comparison – rump, bolar blade and gravy beef.
What is the difference between beef stew and beef casserole?
Beef stew and beef casserole are so similar that they could be called the same thing! The only actual difference between stew and casserole is the way that it is cooked. A stew is typically made on a stove and 'stewed', while a casserole is cooked in an oven in a casserole dish.
Is it necessary to brown meat before stewing?
Browning the meat doesn't necessarily change the flavouring of a casserole, but it does allow flavour to be better locked into the meat. Browning creates a crust on the outside of the meat that allows a seal to form, and the flavours to lock in properly.
Why is my beef casserole tough?
You casserole may be tough if you haven't given it enough time to cook. A casserole works by breaking down the collagen in the beef slowly to preserve the rich flavouring. If you cook your casserole too quickly, your meat may end up tough and dry.
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